Beignets
Classic French-style beignets
Light, pillowy fried dough squares drizzled with honey and dusted with powdered sugar.
Equipment
Ingredients
Dough
whole milk (warm)
200 ml
sugar
50 g
active dry yeast
2.25 tsp
egg (room temperature)
1 piece
vanilla extract
15 ml
bread flour
310 g
salt
1.25 tsp
unsalted butter (softened)
57 g
Topping
honey
30 ml
powdered sugar (sifted)
60 g
Instructions
Activate the yeast
Combine warm milk, sugar, and yeast to create the base for the dough.
Make the dough
Add egg, vanilla, flour, and salt to form a shaggy dough, then incorporate butter.
First rise
Place dough in an oiled bowl, cover, and let rise until doubled.
Refrigerate the dough
Chill the dough for at least 1 hour or overnight.
Roll and cut
Roll the dough to 1.3 cm thick and cut into squares.
Second rise
Let the cut squares rest until slightly puffy.
Fry the beignets
Fry the beignets in batches until golden brown.
Finish and serve
Drizzle with honey and dust with powdered sugar.
Original recipe
Storage
Best eaten fresh, but can be stored and reheated to restore crispness.
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